Green Chicken and a short break

My younger sister and her hubby is coming for a short trip to London in 2 weeks time.I am so excited about their visit and I m counting days now. I have plenty of planning to do aswell,my hubby has asked me to plan the trips and I have some Leisure guides to read for the planning .We are going to take them to wales for 3 days thats the only plan I have now.So I m going to take a short break for few weeks from active blogging and will be back with the treats that I am going to cook for them...

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Ingredients

Chicken pieces - 4

Ginger-parlic paste - 2 tbs

Green chilly paste - 2-3 tbs

Curry leaves-coriander leaves - mint leaves paste - 5- 6 tbs

yogurt - 1 tbs

Limejuice - 1 tsp

Salt

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Preparation

Marinate the chicken with all the ingredients and refrigerate for few hours. Preheat the oven to 180 degree centigrade. Place the chicken in the oven and cook for 20- 25 minutes flipping the sides over in between.

Rava Fish Fry

Ingredients

Fish - 4 pieces

Red chilly powder - 1 1/2 tbs

Turmeric powder - 1/4 tsp

Ginger paste - 1 tbs

Lime juice - 1 tsp

Cury leaves - few

Salt

Rava/Semolina - 1/4 cup

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Preparation

Marinate the fish pieces with all the ingredients except rava and keep it aside for half an hour. Coat the fish pieces in Rava/semolina. In a pan heat some oil and shallow fry the fish .

Avial

Hope all those who celebrated Vishu and Newyear had a fabulous day yesterday. Thank you all for your warm wishes on my previous post. As mentioned earlier I arranged a Vishukkani and made a small sadhya.With just me, my hubby and my little one to eat I didnt pepare all the sadhya items. I have loads of leftover in my fridge even after making on a small scale. I prepared a Kallathappam(kannur special),Payasam,Sambar. Avial, kootu curry,Pachadi and a Thoran.

Today I am going to post the simple recipe of Avial which was requested by one of my friend last month , since Vishu was around the corner I posponed making it till yesterday.

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Ingredients

1 1/2 cup vegetables chopped lengthwise. I used

Carrot ,Plantain,Yam (chena),Long Green beans and Drumsticks

Greenchillies- 3

Grated Coconut - 1/2 cup

Cumin seeds - 1/4 tsp

Cuury leaves- few sprigs

Turmeric powder- 1/4 tsp

Curd/Yogurt - 1 cup

Salt

Coconut oil

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Preparation

Cook the vegetables by adding salt and turmeric powder,

In a blender make a coarse paste of grated coconut,green chillies , cumin seeds and curry leaves.When vegetables are cooked add this paste and cook for 1 - 2 minutes. Add the beaten curd/yogurt and give it a good stir and turn off the flame immediately. Add coconut oil and give a good mix again.

Vishu

Malayalees around the globe are celebrating Vishu on 15 th of April this year.Vishu is the first day of Malayalam year . Wikipedia says that the occasion signifies the suns transit to first Zoadiac sign as per Indian Astrology.Eventhough the official New year of Malayalees is in Chingam (Aug- Sep) ,Vishu is the Astrological New Year day of Kerala.

Back home Vishukkani is the most important thing about Vishu , we arrange fruits,vegetables,rice, grains etc in our Pooja room where we keep our Gods .We do all the arrangement in the night before and early morning my mom gets up first and she light the lamp(vilakku) and come and call us.We close the eyes and walk to the poojaroom and open our eyes to a bright future ahead by seeing the Vishukkani. Dad gives us kaineetam (money)which is the most exciting part.We also get Kaineetam from our Uncles, Aunts and all elderly persons. So Vishu is season of Pocket money !! In my place ( Kannur ) making uniappam and neyappam is very important for Vishu. So our kitchen will be very busy in the night, we make 100's of uniappam and in my place there is custom where children around the area come in gangs to see the Vishukkani. We have to give Kaineetam and unippam to them. Fire works is the other exciting part( not so excting for me as I m scared of Fire crackers).We spend so much money for it.We start the fire works on the previous night and finish it after seeing the vishukkani in the morning. Last but not least is our delicious sadhya(feast) !!

This year our Vishu is going to here , will really miss the vibrant celebration back home.But I will defintely arrange a Vishukkani and make a Sadhya.

Kadai Paneer

Ingredients For the Sauce 

 Onion - 1 

Tomato - 2

 Redchilly powder - 1 tbs

 Corainder powder - 1 tbs

 Turmeric powder - 1/4 tsp

 Garam masala - 1/2 tsp

 Ginger - Garlic paste - 1tsp 

Salt

 Paneer- 1 1/2 cup Green and Red pepper( Capsicum) Kasoori methi - 1 tbs Preparation In a saucepan add oil and saute onions till soft, add ginger garlic paste saute till the raw smell goes off. Add the spice powders and saute again. Add tomatoes and cook again . In another pan add some oil and fry paneer cubes and chopped capsicum ,add the sauce and mix well. Finally add kasoori methi powder stir again.Turn off the flame when paneer is well coated in the sauce.

Caramel Custard

Ingredients

Milk - 2 1/2 cup
Egg - 3
Sugar - 3/4 -1 cup
Vanilla essence - 1 tsp

Preparation

Caramelise 4-5 tbs of sugar in a pan adding little water. Pour the caramelised sugar into a greased baking tin immediately and spread the mixture evenly by titlting.
Beat Egg and sugar in a mixing bowl and add milk ,vanilla essence and stir again .Pour this mixture into the baking tin and keep it in a baking tray filled with water. Place the tray into a preheated oven at 190 degree centigrade and bake for 45 minutes or until a tooth pick inserted comes out clean . Allow it cook down and chill it in a refrigerator overnight.

Malai Kofta

Collaborative curry needs no special introduction , a Collaborative blog by my friends Namitha and Sunitha. They always come up with fabulous recipes and irrestitable clicks, so I have a long try list from their blog but only time is the factor that restrict me from trying our their recipes.When Sunitha posted this recipe I bookmarked this one and last week was perfect to try it out and the outcome was superb...My hubby has approved this as a hit item and I am defintely going to include this in my guest menu. Thank you so much Sunitha for sharing this recipe.